Remembering Yummy Food

by Meg on August 21, 2011


After having some amazing gluten free banana bread two weeks ago at Beccah’s birthday brunch I decided I had to make my own loaf for our weekend.

Banana Chocolate Chip Bread

  • 1 large ripe bananas
  • 1 1/2 cups Hodgson Mills pancake mix
  • 1/2 cup of brown rice flour
  • 1 cup granulated sugar
  • 1/2  teaspoon salt
  • 1/2 teaspoon of cinnamon
  • 1/2 cup canola oil
  • 2 large eggs
  • 2/3 cup plain greek yogurt
  • 2 tbsp. of soy milk
  • 1/2 cup of chocolate chips

    Preheat the oven to 350°F.Butter a 9 inch loaf pan.

    In a mixer, combine the flours, sugar, salt and cinnamon and blend on low speed. Add the canola oil and blend. Add the eggs, and increase the speed to medium and blend until smooth. Add the soy milk and greek yogurt, mix.Stir in the banana, and chocolate chips, mix until smooth.

    Scrape the batter into the prepared pan.

    Bake the banana bread for 1 hour, 10 minutes, or until a knife inserted in the center comes out clean.

    Even Dave likes this one- yeah!!!


    After helping Ms. Burrito move into her apartment – we had her over to dinner to celebrate!

    I made sweet potato and black bean burritos from the Moosewood Cookbook just like Marcia’s had made for our Nutrition Lunch a couple of weeks ago.


    Sweet Potato & Black Bean Burritos

    • 5 cups peeled cubed sweet potatoes
    • 1/2 teaspoon salt
    • 2 teaspoons canola oil
    • 2 medium onions,  diced
    • 2 large garlic cloves, minced or pressed
    • 1 tablespoon chili powder
    • 4 teaspoons ground cumin
    • 2 15 oz  cans of black beans, drained and rinsed
    • 2/3 cup lightly packed cilantro leaves
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon salt
    • 1 1/2 cups of sharp cheddar cheese
    • 14 corn tortillas
    • tomato or peach salsa
    • plain greek yogurt


    Preheat the oven to 350 degrees F.

    Place the sweet potatoes  in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

    While the sweet potatoes are cooking, warm the oil in a skillet and add the onions, and garlic. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and chili powder and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

    In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. Transfer the sweet potato mixture in a large bowl and mix in the cooked onions and spices.

    Wrap the corn tortillas in a paper towel and heat on high for 1 minute in the microwave. Add one tbsp. of cheddar cheese to each corn tortilla and 2 tbsp. of sweet potato filling. Roll up the tortilla and place it seam side down on a baking dish. Cover the baking dish tightly with foil and bake for about 30 minute. Serve with salsa & plain greek yogurt.
    Yield: 7-8 servings


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